Yesterday I did my first camera post, today is my first cooking post.
Nothing very exciting, apple crumble from the Small Batch Baking cookbook. But I documented the cooking with my new camera.
The filling is apples, butter, honey and cinnamon cooked slightly to thicken. I also added a teeny bit of nutmeg as nutmeg always wins. The topping is flour, sugar, butter, oats and toasted walnuts.
Mis en place:
The apples, flour, honey and nuts are all local from the farmer’s market.
Cutting the apples:
I core apples with a standard melon baller. Best use of that tool I’ve found. We are out of lemons, but had some citric acid so I tossed the apples in a little of that diluted with a small amount of water. Last time I made this I just chopped the apples and put in the sauce and didn’t add any acid. But a little bit of acid cut the sweet of the honey and made the dish much more balanced.
Making the sauce:
Once the butter is melted and the sauce thickened, I added the sliced apples and cooked briefly.
Meanwhile, I toasted some walnuts and mixed the topping.
When the apples were done I added them to our little casserole dish (perfect for 2 people) and topped with the topping.
Bake for 20 minutes, let cool for ten. Serve with or without ice cream. We had a bottle of Korbel brut rose and a glass of that went very nicely with the apple dessert.